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Instant Pot Saag Aloo with Chard and Sweet Potatoes. Sweet Potato Chard/Spinach curry. Serve this easy side with dals or curries or add to a bowl. #Vegan #soyfree #Glutenfree #Recipe easily #nutfree| VeganRicha.com
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4.98 from 36 votes

Instant Pot Saag Aloo - Sweet Potato & Chard Curry

Instant Pot Saag Aloo with Chard and Sweet Potatoes. Sweet Potato Chard/Spinach curry. Serve this easy side with dals or curries or add to a bowl. Saucepan option. Vegan Gluten-free Recipe.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Gluten-free, Indian, Vegan
Servings: 3
Author: Vegan Richa

Ingredients

  • 1 tsp oil or use 2 tbsp water or broth to saute
  • 4 cloves of garlic finely chopped
  • 2 tsp minced ginger
  • 1 small onion chopped
  • 1 tsp ground cumin , or 1/2 tsp cumin and 1/2 tsp coriander
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/3 tsp cayenne
  • 1 or 2 whole cloves (or use 1/8 tsp ground cloves)
  • 1/2 tsp turmeric
  • 3/4 tsp salt
  • 2 cups cubed sweet potato , or regular potatoes
  • 2 cups packed chopped chard , spinach or a mix of greens
  • 1/2 cup water use 3/4 cup for saucier
  • 1/2 cup non dairy yogurt or full fat coconut milk
  • lemon and cilantro for garnish
US Customary - Metric

Instructions

  • Heat oil in Instant pot on saute. When hot, add the garlic and ginger and mix and cook for 30 seconds. (Or use a tbsp of broth to saute).
  • Add the onion and pinch of salt. Mix and cook for 2 minutes. Deglaze with a tbsp of water if needed, stir frequently.
  • Add the spices and salt and mix in for a few seconds. 
  • Add the sweet potatoes, greens, water and yogurt and mix well to combine.
  • Cancel saute, close the lid and pressure cook for 4 mins (manual hi). Then Release the pressure after 5 mins
  • Add some coconut milk or cashew cream for creamier if needed. Taste and adjust salt and flavor. Add some garam masala if needed. Garnish with lemon and cilantro. Serve with dals, beans or curries.

Video

Notes

Saucepan: Follow first 4 steps in a skillet over medium heat. Add another 1/4 cup water and mix in. Cover and cook for 13 to 15 mins. Stir, check for doneness. Add more water or coconut milk if needed and simmer for a few mins. 
 
Variation: Add 1.5 cups or 15 oz can, drained chickpeas or cooked lentils with the sweet potato for additional protein to make it into a meal. Increase the spices and a bit of salt for the added volume.
You can also add a 1/3 cup red lentils and a cup more water.
 
Nutrition is 1 of 3 serves, does not include sides 

Nutrition

Calories: 146kcal | Carbohydrates: 28g | Protein: 4g | Fat: 2g | Sodium: 621mg | Potassium: 471mg | Fiber: 4g | Sugar: 7g | Vitamin A: 14130IU | Vitamin C: 18.3mg | Calcium: 115mg | Iron: 1.7mg